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Topic: Wlp802 went fast (Read 7989 times)

The rest should remove all of the diacetyl in the beer. There is some debate about bringing it down gradually versus crash cooling. I prefer 5F per day. But once the beer is fermented and the D-rest is done, I like to get it straight down to 34F on the yeast for a week or two before kegging.

The rest should remove all of the diacetyl in the beer. There is some debate about bringing it down gradually versus crash cooling. I prefer 5F per day. But once the beer is fermented and the D-rest is done, I like to get it straight down to 34F on the yeast for a week or two before kegging.

Dave

I hear you. Here's my dilemma - d-rest is at about 36 hours now, gravity dropped from1.020 to 1.012. I still taste diacetyl, and just ran the test ( sample covered in hot water for 30minutes, sample covered chilled). I cooled the hot sample to same temp as chilled sample....wait for it......butter smell in the heated sample.

So I'm questioning what to do. Do I leave the beer at 65f for another few days and try test again? Not sure how long at 65f is beneficial and if it becomes negative after certain period of time. Should I be swirling the carboy periodically also, getting more yeast into play?

One can go cold and slow to reduce the Diacetyl or do a D-rest and crash. If you look at Kai's page and scroll down, you will see that there are 6 profiles graphed out. The traditional is A, the warm D-rest and crash is F.

One can go cold and slow to reduce the Diacetyl or do a D-rest and crash. If you look at Kai's page and scroll down, you will see that there are 6 profiles graphed out. The traditional is A, the warm D-rest and crash is F.

For wort-hog, if you still have Diacetyl, think about Krausening your beer.

should i wait and see in a few more days at 65F, or build a 1qt starter and pitch it in? im unsure if i should krausening at current temp, or drop the lager to 50F, and do my yeast starter at about 50F and pitch it...seems to me doing a yeast starter for krausening at room temp and pitching into room temp lager would produce more diacetyl....no?

If you leave it on the cake, you should be fine after an extended D-rest and lagering period. The main thing with lagers is patience, especially if you have a flaw. Everything takes longer with brewing lagers...

If you leave it on the cake, you should be fine after an extended D-rest and lagering period. The main thing with lagers is patience, especially if you have a flaw. Everything takes longer with brewing lagers...

Dave

when you say leave it on the cake - are you suggesting i leave it in my primary for 4-6 weeks before racking to keg for additional lagering time?

If you leave it on the cake, you should be fine after an extended D-rest and lagering period. The main thing with lagers is patience, especially if you have a flaw. Everything takes longer with brewing lagers...

Dave

when you say leave it on the cake - are you suggesting i leave it in my primary for 4-6 weeks before racking to keg for additional lagering time?

Yes, especially since you hate diacetyl. I typically go 2-4 weeks on the cake, but 4-6 will not hurt you and should clean up everything real nice.

If you leave it on the cake, you should be fine after an extended D-rest and lagering period. The main thing with lagers is patience, especially if you have a flaw. Everything takes longer with brewing lagers...

Dave

when you say leave it on the cake - are you suggesting i leave it in my primary for 4-6 weeks before racking to keg for additional lagering time?

Yes, especially since you hate diacetyl. I typically go 2-4 weeks on the cake, but 4-6 will not hurt you and should clean up everything real nice.

4 weeks it is! thanks for the guidance - much appreciated.

i figure i can do a d-test after 4 weeks on the cake, if i detect any diacetyl i will use krasuening as i rack it to the keg.

so with all the great advice, here's what i will do:

-let the d-rest continue until end of this weekend- bring temp down to 45F, 2-3 degrees per 12 hours to keep more yeast in action-leave on cake for 4 weeks, gradually lowering to 34F-test for diacetyl.if non present, transfer to corny and drop gradually down to 32-33F and lager for 2-3 weeks. if diacetyl present, procced with krausening and then when completed gradually lower to 32-33F and lager for 2-3 weeks

Dude, if you still have diacetyl after a 5 day D-rest followed by 4 weeks at 34F on the cake, pack it in!

Dave

exactly... i'm just not experienced enough with the process for removing, and hope to exhaust all remedies before throwing in the towel and dumping the beer. for my third lager, i will most definitely cool wort to 45-48 F and pitch then..i think that has been my mistake on the first two lagers.